Effects of dietary ramie powder at various levels on carcass traits and meat quality in finishing pigs.
Meat Sci
; 143: 52-59, 2018 Sep.
Article
en En
| MEDLINE
| ID: mdl-29715660
ABSTRACT
This study investigated the effects of ramie (0, 3, 6, 9, or 12%) included in finishing diets on carcass traits and meat quality of Xiangcun black pigs. Results showed that ramie decreased (linear, Pâ¯<â¯.05) backfat depth while it increased (linear, Pâ¯<â¯.05) loin-eye area. A quadratic effect of shear force in longissimus thoracis (LT) was observed, and the lowest value was noted in the 6% ramie group. Protein content in LT was linearly increased by ramie (linear, Pâ¯<â¯.01). Meanwhile, dietary ramie linearly decreased lipogenic genes mRNA levels and fiber cross-sectional area, but it linearly increased total fiber number of LT. These results suggest that ramie included in the diet <9% is an effective feed crop to partly improve carcass trait and muscle chemical composition without negatively affecting growth performance, and the underlying mechanism may be due to the changed lipogenic potential and myofiber characteristics induced by ramie.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Grasas de la Dieta
/
Calidad de los Alimentos
/
Músculo Esquelético
/
Boehmeria
/
Tejido Adiposo Blanco
/
Alimentación Animal
/
Carne
Tipo de estudio:
Clinical_trials
Límite:
Animals
/
Humans
País/Región como asunto:
Asia
Idioma:
En
Revista:
Meat Sci
Asunto de la revista:
CIENCIAS DA NUTRICAO
Año:
2018
Tipo del documento:
Article